Serve with couscous and have harissa paste available for those who can take the heat.

Ingredients - serves 6-8

1.8kg leg of lamb
juice & grated zest of a lemon
2 clove garlic, crushed to purée
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
3 tbsp olive oil
salt, pepper

6-8 medium parsnips, peeled
6-8 medium carrots, peeled

Method

1 Preheat the oven to 190°C
Mix together all the rub ingredients. Score the lamb fat with a sharp knife into a diamond pattern and rub thoroughly with the spice mix, season with salt and pepper and roast for 30mins/450g, basting a couple of times during cooking time.

2 Having calculated the roasting time for your lamb, add the sweet root vegetables, cut into large wedges, around the meat for the final 40 minutes of roasting time. Rest the lamb for 10-15 minutes before carving and during that time add a small glass of white wine and some stock to the meat juices and scrape together, reducing over heat to make a sauce.